Non-Violette Aviation
This classic American cocktail was created by Hugo Ensslin (head
bartender at the Hotel Wallick in New York) and first appeared in Ensslin's
1916 publication Recipes for Mixed Drinks.
This version is more like the recipe in Harry Craddock's 1930 Savoy
Cocktail Book which omitted the Creme de Violette.
Ingredients
Units:
- Gin - 1¾ fl oz
- Lemon Juice - 1½ Tbsp
- Maraschino Liqueur - 1½ Tbsp
- Cherry - 1
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